Winner Winner Chicken and Dumplings

So I learned a valuable lesson this weekend. I learned that Broth type soup is great for noodles but dumplings call for a slurry. Ohh ya baby! This is so good my Oldest daughter who does not like casseroles and has a list of maybe 4 stews or soups she likes said this was GOOD and to never go back to broth. THAT was like the seal of approval from the prez himself I tell ya.

This of course has my quick and easy tricks in it but as always feel free to make your own dumplings and you can also use a couple boneless skinless chicken breasts. I used the other half of the rotisserie for another meal. I hope you love this as much as we did.  

 

 

Ingredients

• 4 cup chicken broth
• 1 cup water
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp dried parsley
• 1 tsp dried basil
• ½ tsp black pepper, if desired
• 1 cup each frozen corn and carrots
• 1/2 the meat from a Rotisserie Chicken
• 1 can grands flaky biscuits

Slurry

• 1 cup all-purpose flour
• 2 cup milk

Directions

 

1. In a Dutch oven or stew pot, over medium heat, add chicken broth, water and seasonings. Bring to a boil.
2. Combine the flour and milk. Stir or shake in a sealed container vigorously to combine.  Slowly pour the slurry into pot, stirring constantly.
3. Add the frozen vegetables and chicken and simmer for 15 min. Cut your biscuits into quarters during this time.
4. Turn the heat up so the liquid begins to boil.
5. Carefully add the biscuits one at a time to the boiling liquid. Cover and cook for 10 min. Remove lid carefully turn dumplings over in liquid and continue to cook for another 10 min without lid.

Enjoy!

Serves 8